Recently I have really been appreciating the power of a good condiment. Just before I left Jamaica at the beginning of last month, mango season was starting and Julie mangoes were in abundance. After mastering chili jam and pepper jelly, I felt the urge to make mango chutney. When I told my friend about my amazing mango chutney she asked if it was like an English mango chutney or an Indian chutney. At the time I had had neither so I couldn’t compare but now I can say it is nothing like an English chutney, which is just sweet on sweet on sweet and it closer to an Indian chutney, even though I find the Indian version overly seasoned.
My chutney recipe is unique because the spices allow the flavours of the mangoes to sing even more sweetly. One thing I will stress is that in order for this recipe to be magical it is really dependent on the mango. I have tried making the same recipe in England, as I would love to bottle it one day and sell it because it tastes so good, but this is just a dream since the mangoes in England are young, lack juice and flavour, which affects the texture and the taste of the final product. I urge you to use mangoes that you enjoy eating raw because it will make a world of a difference in your mango chutney.
Mango Chutney
My small jar didn’t last a week. I used it with Deep Fried Camembert, with chickpea curry (I need to share that recipe with you), I’d put a dollop on my plate and dip my roasted vegetables in it. Honestly it is addictive and I nearly forgot to mention it makes for a great little gift for someone.
First blitz your ingredients
Then cook your mango chutney
Jar and enjoy your mango chutney
Live, Love, Eat!
April x
- 1 Julie Mango
- 1/8 cup cranberries
- 3/4 cup sugar
- 2 garlic cloves
- 1 teaspoon curry powder
- 1/4 scotch bonnet pepper
- 1/2 teaspoon nutmeg
- 1" piece of ginger
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 red pepper
- 1 tbsp dark rum
- salt and pepper
- Cook rum and sugar over medium to high heat until sugar dissolves.
- Meanwhile blitz all the other ingredients in a food processor until smooth.
- Add this to the rum, stir and bring to boil before simmering for 20 minutes.
- Remove from the hob and let it cool before storing in a sterilized jar.
- Keep refrigerated.
